Slow Cooker Minestrone Soup

This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.

I’m typically all about soup throughout the fall, but this year with the warmer weather I simply haven’t had a craving for it. Last week we had a little spurt of cold weather and I got all excited. I immediately pulled my slow cooker out and whipped up this soup.

Minestrone soup in a green mug sitting on a linen towel with a silver spoon sitting next to it.

SLOW COOKER MINESTRONE SOUP VIDEO:

It’s funny because I actually really dislike cold weather, but if there’s ever I time I can tolerate it, it’s during the holidays. Temps in the high 60s and 70s around Christmas just doesn’t feel right. Plus, with how warm it’s been I feel like we’re going to be dealing with winter weather until late March. Ugh!

Close up shot of minestrone soup in a green mug.

Anyhow, enough about the weather. Let’s talk about this minestrone soup and how much good stuff is packed in it! It’s got:

  • Vegetables: carrots, onions, celery, tomatoes, potatoes, cabbage and zucchini. So much veggie goodness!
  • 3 different types of fiber and protein-rich beans: white beans, garbanzo beans and kidney beans
  • Lovely Italian flavor from all the seasonings and spices: basil, oregano, parsley and parmesan

It tastes great the first night, but even better the next. Isn’t that always the case with soup? The more time it has to marinate, the better!

Overhead shot of minestrone soup in a green mug sitting on a linen towel with a silver spoon sitting next to it.

I made this last week while my cousin and her family were in town for the evening. I wanted something easy so that I could spend time visiting with her sweet babies rather than cooking in the kitchen. This soup fit the bill. And everyone loved it.

Like most minestrone soups this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. Isaac brought home a loaf of crusty bread from Idle Hands Bread and it was perfect! Another option is to add some cooked rice before serving. I should also note that I added a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂

Minestrone soup in a green mug sitting on a linen towel.

Want more slow cooker recipes? Try these:

If you make this slow cooker minestrone soup be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Slow Cooker Minestrone Soup


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8

Description

This slow cooker minestrone soup is packed with fresh veggies, fiber-rich beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.


Ingredients

  • 1 Tablespoon olive oil
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 celery hearts, chopped
  • 3 cloves garlic, minced
  • 1 14-oz can of diced tomatoes
  • 1 white potato, peeled and chopped into cubes
  • 1/2 head savoy cabbage, thinly sliced
  • 2 medium zucchini, chopped into small cubes
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1 15- oz can red kidney beans, drained and rinsed
  • 1 15-oz can white beans, drained and rinsed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 rind from 2 oz. of parmesan cheese
  • 1 bay leaf
  • 2 cups water
  • 32 oz container chicken or vegetable stock
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • Freshly grated Parmesan cheese for serving

Instructions

  1. Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
  2. Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 242
  • Sugar: 6 g
  • Fat: 3 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Protein: 15 g

Keywords: slow cooker minestrone soup

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    33 comments
  1. I’m really excited to try this. I think I might try rutabaga instead of potatoes to decrease calories and carbs a little.

    • Hi Cindy. I’m not 100% sure because I’ve seen some slow cooker recipes with brown rice done both ways. I think it should be fine to add it uncooked at the beginning, but I’m not sure how much liquid the rice will soak up SO I think I’d recommend cooking the brown rice separately and adding it before serving. That way you can eye it and add just the right amount. I think it will be delicious and extra filling with the rice. Let me know how it turns out for you!

  2. One of my go-to slow cooker meals. Have shared the recipe with friends who love it as well. It’s very light and healthy, but is delicious! I usually make one batch, use half for lunch for the week and freeze the other half. It freezes and reheats beautifully.

  3. Can this soup be frozen? Am single and want to make this recipe but there’s no way I can eat 8 servings, haha! I get nervous freezing things as sometimes the food (especially some vegetables) do not thaw and reheat well.

  4. I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.

  5. What size serving is 1 bowl? Also, when I imported your recipe into MFP it came out to be 446 calories. How did you calculate yours?

    • I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?

  6. Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!

  7. Having to do some conversions (I’m in the UK!)
    Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
    Was given a slow cooker for Christmas, so I’m new to this!
    Looks so yummy, can’t wait to make!

    • This soup was amazing! I made some substitutions based on what I had at home. I swapped cabbage for a 1/2 head of cauliflower, omitted the parmesan cheese rind and chickpeas, added kale and a little extra carrots/celery. I used a little extra broth (finished one I had open then another new one) and used whatever spices I had (oregano, marjoram, bay leaf). I made it in my Dutch oven Le Crueset and sauteed veggies in stages to bring out flavors (onions, then garlic, then carrots/celery, other veggies, etc.) I served it with fresh feta and cold pressed EVOO on top. My husband who is a carnivore loved it. He especially loved the potato in there which gives the soup more substance. Thank you, Brittany!

    • Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂

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